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Sponge cake with raspberries

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818
Kitchen World
Calorie content 142.3 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 4.8 gr.
Fats * 11.7 g
Carbohydrates* 26.2 gr.
* per 100 gr. product
Sponge cake with raspberries
Content

Very aromatic pastries. Delicate crumbly vanilla sponge cake, juicy raspberries and ruddy nut crumbs - a piece of such a cake will decorate any tea party and complement the meal with dignity.

Ingredients

Cooking process

step 1 out of 9
To prepare the dough, break the eggs into a bowl, add sugar. Beat with a mixer at high speed until a light fluffy foam is obtained. This stage is important: the better the egg base is beaten, the more magnificent the cake turns out.
step 2 out of 9
Put sour cream in the egg mass, add vanilla sugar, add baking powder and beat a little more.
step 3 out of 9
Next, pour in odorless vegetable oil and mix well.
step 4 out of 9
Finally, add the sifted flour in portions and knead the dough. Its consistency should be smooth, uniform, thin.
step 5 out of 9
Grease the baking dish with vegetable oil. If the mold is silicone, you do not need to lubricate. Pour half of the prepared dough into the prepared form.
step 6 out of 9
We wash and dry the raspberries. We distribute two-thirds of the berries on the dough. Chop the walnuts into crumbs. Pour half of the crumbs on top of the raspberries.
step 7 out of 9
Next, gently distribute the rest of the dough on the berry-nut layer. Put the remaining raspberries on top and pour in the nut crumbs.
step 8 out of 9
Preheat the oven to a temperature of 180 degrees. We put the cake tin on the middle level and bake for thirty-five to forty minutes. The baked goods will slightly increase in volume and will be covered with a golden crust. We take the finished cake out of the oven, free it from the mold, let it cool completely.
step 9 out of 9
We cut the pastries into portions and serve.
Bon Appetit!

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